Vietnamese Fresh Rolls

Ingredients

• •12 sheets Rice paper wrappers
• •4 oz Rice vermicelli
• •0.5 lb Shrimp
• •0.5 cup Mint leaves
• •0.5 cup Cilantro
• •0.25 cup Thai basil
• •2 cups Lettuce
• •1 medium Carrots
• •3 tbsp Peanut butter
• •2 tbsp Hoisin sauce
• •2 tbsp Lime juice
• •1 tbsp Sriracha

Instructions

1. 1

   Cook rice vermicelli according to package. Drain and rinse with cold water.

   💡 Rinse until water runs clear for fluffier results. Do not lift the lid while cooking.

2. 2

   Peel and devein shrimp. Cook in boiling water until pink, about 2 minutes.

   💡 Ice bath immediately to stop cooking and preserve color. Do not skip the salt in the water.

3. 3

   Slice shrimp in half lengthwise. Julienne carrots.

   💡 Transparent flesh means done. Carryover cooking continues after removing.

4. 4

   Make peanut dipping sauce: whisk peanut butter, hoisin, lime juice, sriracha, and 3 tbsp warm water.

   💡 Add in small pieces to incorporate gradually. Watch for browning - it burns fast.

5. 5

   Dip rice paper in warm water for 5-10 seconds until pliable.

   💡 Rinse until water runs clear for fluffier results. Do not lift the lid while cooking.

6. 6

   Lay flat, add lettuce, vermicelli, herbs, carrots, and shrimp.

   💡 Transparent flesh means done. Carryover cooking continues after removing.

7. 7

   Fold bottom up, fold sides in, then roll tightly.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

8. 8

   Serve with peanut dipping sauce.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.